just me

Leek and Artichoke Soup

In Soups/Stews, Vegetables on March 9, 2010 at 3:07 pm

See? Soup can be pretty!

Yes, dears, another soup. That’s a good thing, really – soup is good for you! And it’s great for when you’re really not in the mood to cook – chop chop, stir, blend, you’re done. And oh, the possibilities! Soup is a great opportunity to eat foods you don’t normally eat. For instance, artichokes and leeks. Other than artichoke dip, I really don’t eat them enough. And when I bought the ingredients for this soup, I realized that I have never, ever personally bought a leek. Odd, that.

So, I came across this recipe on C’est La Vegan (cute, huh?), and I decided to include it in this week’s menu. Not only was it easy as pie (mmm…pie…), but it was delicious, too! And filling. I couldn’t even finish my whole bowl – but never fear, Mr. Gorilla was more than happy to make sure none went to waste. Penny even licked the bowls clean. So, you could say that this simple vegetarian soup satisfied two gorillas and a Beagle.

A note about some stuff: I goofed and bought marinated artichokes instead of plain water-packed. The result? It was actually okay, as long as you like the taste of marinated artichokes. A little bit of a vinegar-y note, but I found it quite tasty. So, if you goof the same way, know that everything will be okay.

I also added a dollop of heavy cream at the end – just a dollop! I think all blended soups benefit from a little extra creaminess, but understand that this makes it totally un-vegan. If you care. If you just want a delicious soup with lots of added fat and calories, add as much cream as you like!

Garlicky Leek and Artichoke Soup

(from C’est La Vegan)

Ingredients:

2 tablespoons olive oil

2 medium leeks, white parts chopped

9 cloves garlic, peeled

2 cups vegetable broth

2 cups water

2 9.9 ounce jars water-packed artichoke hearts, rinsed and drained

2 medium potatoes, peeled and cubed

6 fresh thyme sprigs

2 teaspoons lemon juice

6 tablespoons prepared pesto

Directions:

Heat oil in a large saucepan over medium heat.  Add leeks and garlic, and saute 5 minutes, or until leeks are softened and translucent.

Add broth, artichokes, potatoes, thyme and 2 cups water; cover, and bring to a boil.

Reduce heat to medium-low; season with salt and pepper and simmer, partially covered for 20 to 25 minutes, or until potatoes and garlic are very tender.

Remove thyme sprigs, and strip remaining thyme leaves into soup pot.

Transfer soup to blender or food processor, and blend until smooth (or just use an immersion blender).

Return to pot and stir in lemon juice.

Taste again for seasoning, and add more salt and pepper if needed.

Ladle soup into bowls, and garnish each with 1 tablespoon pesto.

See how easy that was? I served mine with fresh mozzarella panini, but you can even eat it alone. It really is a nice soup – fresh-tasting, but still all warm and cozy like a soup should be. Have fun!

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  1. So glad you guys liked this! I like the flavor of marinated artichokes so I bet it was extra yummy.

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